Lactoferrin (LF) is a multifunctional protein in the transferrin family that has been widely used food and pharmaceutical products. However, it susceptible to denaturation during thermal processing, which can diminish functionality bioavailability of LF final product. Coacervation with biopolymers demonstrated as promising approach protect from denaturation. This work aims study formation condi...

Spindle assembly required during mitosis depends on microtubule polymerization. We demonstrate that the evolutionarily conserved low-complexity protein, BuGZ, undergoes phase transition or coacervation to promote assembly of both spindles and their associated components. BuGZ forms temperature-dependent liquid droplets alone or on microtubules in physiological buffers. Coacervation in vitro or ...

Complex coacervation is defined as associative interactions between oppositely charged functional groups of proteins and polysaccharides, which on separation, form a phase rich in polymeric compounds in equilibrium with another aqueous phase. So coacervates are macro-ionic hydrated complexes of two charged neutralized bioploymers. Voorn and Overbeek developed the first model on complex coacerva...

The gelatin/gum Arabic microcapsules encapsulating peppermint oil were prepared by complex coacervation using tannic acid as hardening agent. The effects of various parameters, including concentration of wall material, core material, tannic acid and tween80 were investigated on particle size and encapsulation efficiency. For statistical evaluation of the parameters, Taguchi method has been used...